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Now that I’ve gotten the mini quiche down I thought I’d try making a regular sized quiche! So this past Saturday I got up and made this baby. The dough is pretty much the same, only a bit more flour and butter (real butter this time, no lactose free butter). Mixed up a couple of eggs and a few tablespoons of light sour cream and then added that to cooked chorizo and precooked/shredded potatoes. In the oven at 400* for about 45 minutes and Bam! Breakfast is done!